This slow cooker Tri-Tip is so tender it literally falls apart. When it is finished cooking the meat gets shredded and drizzled with the rich, savory sauce.
This recipe only takes 15 minutes of prep time, and it makes a great weeknight dinner. You can even stretch it into a couple of meals and add it to beef tacos, chimichangas, burritos, or a tortilla casserole. The options are limitless.
- How to Make a Slow Cooker Tri Tip Fall Apart
- What is Tri Tip roast?
- Ingredients Needed for Crock Pot Tri Tip
- How to Cook a Tri-Tip Roast in the Slow Cooker Recipe Highlights
- Serving Suggestions for Tri-Tip
- More Beef Dinner Recipes
- Tips for Slow Cooker Success.
- Substitutions and Variations
- Storage and Reheating
- Frequently Asked Questions
- More Recipes You Will Love
How to Make a Slow Cooker Tri Tip Fall Apart
The key for tender, shredded beef is in the slow cook process, which allows the meat’s fibers to tenderize gradually, resulting in a melt-in-your-mouth texture. Using your crock pot, you can achieve this tenderness with minimal effort.
For a simple weeknight dinner, smother the shredded meat in the flavorful sauce and put it on top of some creamy mashed potatoes. Serve it with a side of roasted carrots or steamed broccoli for a delicious meal.
Save half of the Tri Tip for the next day and make steak fajitas for a second meal. No one will complain about eating leftovers.
What is Tri Tip roast?
A tri-tip is a large, triangular-shaped cut of meat that comes from the lower portion of the sirloin. It is a rich, flavorful cut of beef that is low in fat.
Sometimes the larger roast is cut into steaks which are sometimes confused for the whole roast, primarily because the whole roast is often referred to as a tri-tip steak. You will know you are purchasing a whole tri tip roast if it is approximately 2 pounds.
We talked more about the tri tip roast in our posts for an oven-roasted Tri Tip and Instant Pot Tri Tip.
What is the difference between a sirloin tip and a tri tip?
Both the sirloin tip and the tri tip come from the sirloin section which is in the rear of the cow near its hip. Since it is very large, butchers cut the sirloin into several sections. A sirloin tip comes from the top section while the tri tip comes from the bottom part of the sirloin.
Ingredients Needed for Crock Pot Tri Tip
The great thing about this crock pot recipe is that you only need to use simple ingredients from the pantry to feed the entire. Scroll down to the printable recipe card for all the details.
- Onion. One large onion or two smaller onions.
- Tri-tip roast. About 2 to 3 pounds.
- Salt and black pepper. Season the roast for the best flavor.
- Dijon mustard. Adds a bit of spicy tang.
- Smoked paprika. This will give the roast a hint of smokiness.
- Soy sauce. Adds depth and a bit of umami flavor.
- Worcestershire sauce. Rounds out the flavor and adds a balance to the soy sauce.
- Beef broth. Chicken broth would work fine as well.
- Red wine. The alcohol will cook off 😉
- Fresh garlic. If you don’t have fresh garlic you can substitute powdered garlic.
- Bay leaves, thyme and rosemary. The herbs will infuse flavor as the roast cooks all day.
- Oil. The oil is used to sear the meat. Try using oil with a high smoke point, like refined olive oil or vegetable oil.
How to Cook a Tri-Tip Roast in the Slow Cooker: Recipe Highlights
I know some of you are just looking for a “dump and go” recipe and you can certainly do that. But if you take the time to give the roast a quick sear in a hot skillet then it will develop a nice crust and a lot more flavor. If you can spare the extra 6 minutes then you won’t be disappointed.
After that, let the slow cooker do its thing on a low heat which will give the roast a moist, even doneness all the way through.
Here is a quick breakdown of the steps for this slow cooker recipe. Make sure you scroll all the way to the printable recipe card for the full recipe.
- Add the sliced onions to the bottom of the slow cooker.
- Season the Tri-Tip and sear it on both sides in a large skillet over medium-high heat.
- Place the roast on top of the onions in the slow cooker and cover it with the Dijon mustard and paprika.
- Combine the ingredients for the sauce and pour over the Tri-Tip. Toss in the herbs and cover the crock pot.
- Set the slow cooker to low and cook for 8 hours until the roast is so tender it shreds.
- Place the roast on a platter and shred it with a couple of forks. Drizzle the sauce over the meat and serve.
Serving Suggestions for Tri-Tip
You can use this crock pot tri tip in so many ways, from making tri tip sandwiches to serving it as a main dish with wild blend rice and a classic wedge salad. Here are some ideas for your next dinner:
- over sprouted brown rice or quinoa pilaf and drizzled with the au jus
- add it to taco salads
- stir it into a pot of lentil soup for a boost of protein
- add it to breakfast hash
- use it in a grain bowl
- fill beef tamales or a tamale cornbread pie
- Slather chipotle BBQ sauce over the top
More Beef Dinner Recipes
- sous vide corned beef
- beef burgundy
- baked beef ribs
- beef lasagna
- roast beef pasta skillet
- instant pot shredded beef
- beef shawarma
Tips for Slow Cooker Success.
- When you sear the roast, make sure the skillet is very hot. You don’t want to cook it all the way through, you’re only looking to give the Tri-Tip a nice brown crust. If the skillet is hot enough, it will only take 2 to 3 minutes to get that golden crust.
- Use the broth to deglaze the skillet after you brown the beef roast. The broth will pick up extra flavor and you can add it to the crock pot.
- For best results cook the tri-tip on low for 8 hours. The long slow cooking process will break down the fibers and make this beef cut so tender. If you don’t have all day then you can cook it on high heat for 4 hours. However, it will definitely be more tender if you cook it on low.
Substitutions and Variations
If you’re looking for a variation on this classic crock pot tri-tip, here are some suggestions:
- Try adding sliced mushrooms or bell peppers to the bottom of the slow cooker with the onions.
- For an added kick, try adding a couple of tablespoons of balsamic vinegar.
- If you’re a fan of spicy food, add some diced jalapenos or red pepper flakes to the sauce.
- Toss some root vegetables into the bottom of the crock pot.
- You can substitute the wine for extra broth if you prefer not to cook with alcohol.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 5 days. You can also store them in the freezer for up to 3 months in a freezer-proof container.
Reheat the leftovers on the stovetop in a saucepan or in the microwave. You can also add them to a beef soup or homemade chili for an extra punch of flavor.
Frequently Asked Questions
Yes. When cooked low and slow in a slow cooker, the connective tissue in the tri tip breaks down and becomes tender, resulting in a more flavorful and juicy final product.
Place the tri-tip in the slow cooker with the fat side up. The fat on top helps keep the meat moist as it cooks and adds flavor to the meal.
No, but if you take the time to sear the meat, it will have more flavor.
This tri tip crock pot recipe is a great way to put a delicious and nutritious meal on the table with minimal effort. Plus, you can use the leftovers in so many different recipes, making it an incredibly versatile dish.
More Recipes You Will Love
Slow Cooker Pot Roast: The easy, everyday pot roast just got easier with this slow cooker pot roast recipe! Tender, juicy slices of beef with potatoes, carrots and baby onions. A savory, delicious sauce completes the meal!
Crockpot Chicken and Vegetables: Tender, tasty Crockpot Chicken and Vegetables, with lots of fresh thyme and cooked for hours, creating a rich flavor sauce with very little hands on.
Slow Cooker Spicy Vegetables Lentil Stew: A hearty, thick lentil stew chock full of vegetables and satiating enough as a complete meal.
More Crockpot Dinners
- Slow cooker coq au vin
- crockpot coq au vin
- slow cooker beef barley soup
- slow cooker sirloin tip
- crockpot turkey chili
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Tri-Tip in the Crock Pot
Ingredients
- 1 large onion sliced
- 2-½ to 3 pound Tri-Tip roast
- 1 tablespoon vegetable oil
- Salt/pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 cup red wine
- 4 cloves chopped garlic
- 2 dry bay leaves
- Sprigs of thyme and rosemary
Instructions
- Add the sliced onions to the bottom of the slow cooker.
- Brush the tri-tip roast on all sides with the oil. Season generously with salt and pepper.
- Heat a cast iron skillet or griddle over high heat until very hot and add the meat. Sear for about 3 minutes on each side and edges to a deep crust. (Turn on your stove vent and open your doors)
- Transfer the seared meat to the slow cooker. Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
- Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip. Add the bay leaves and fresh herbs.
- Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork. Remove the tri-tip from the cooker and place on a platter until cool enough to handle. Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.
Notes
- Be sure to turn on the stove vent and open the doors when searing the tri-tip, otherwise the smoke will set off you smoke alarm.
- After the tri-tip has cooked for 8 hours, check it with a fork, if it shreds easily, it is done cooking. If not, cook it a little longer.
- This recipe makes a large amount of shredded beef. Divide the shredded meat into portions the size your family needs. Wrap each portion in plastic wrap and place in a sealable container and freeze. The meat will keep, frozen, for up to 3 months. Thaw in the refrigerator when ready to use.
Nutrition
Laura S.
Tuesday 19th of December 2023
Hi! My trip tip roast is a bit smaller....1.46 pounds. Would you be able to tell me how much to decrease the time? Thank you!
Dahn Boquist
Tuesday 19th of December 2023
Great question about adjusting the cooking time for your 1.46-pound tri-tip roast. While the size of your roast is smaller than the 3-pound one used in the recipe, the thickness of the meat is an important factor to consider. Since this recipe is designed to cook the tri-tip until it's tender enough to shred with a fork, I recommend starting to check the meat after 4 to 6 hours of cooking. If it doesn’t shred easily at that point, continue cooking it a bit longer until it reaches the desired tenderness. The key is to ensure that it cooks through and becomes perfectly tender, so a little bit of monitoring towards the end of the cooking time will do the trick.